So is there anything more enticing to get you out of bed on a weekend morning than the waft of bacon cooking? This is my ultimate bacon sandwich, and there are a few tips that really make a difference. Using really good sourdough bread, lightly toasted. Buy thinly sliced American-style bacon that gets really crispy in the pan. And finally, buy those sweet cherry tomatoes and cook them in a pan over high heat until they are softened and a little brown. This massively brings out their flavour.
Ingredients
2 Slices of good sourdough bread
2 tbsp of good mayo (I love Ballymaloe)
1 tbsp Dijon Mustard
1/2 pack of thinly sliced American-style bacon
Handful of fresh spinach
1 handful of sweet cherry tomatoes
Method
Get your frying pan really hot with a drop of olive oil in teh oan, when hot, add your bacon slices and cook on high until they are really crispy all over and a lovely burnished shade. Take off and drain on kitchen paper. Pop your bread on to toast; now add the tomatoes straight into the pan with the lovely bacon juices and fry off for 3-4 mins until softened and starting to brown.
To make your sandwich, spread each slice of toast generously with the mayo and spread the mustard over, place the spinach leaves down one side and the tomato and bacon on the other side, put the slices together and enjoy!